Eating & Drinking
Eating & Drinking
Three delightful (and intoxicating) recipes using this
Naomi Duguid's trek through Persia and neighbouring
An easy version of a classic Mexican dish — one of Oaxaca's
What's for dinner? Butternut squash soup with chilli and
Cooking up a storm — and sipping a cocktail or two — at the
Burmese Kitchen:Chickpea soup with lemongrass and ginger
Chickpeas area often eaten for breakfast in Burma. They’re also used to make soothing soups.
Jerusalem Cake: simple, durable, delicious (possibly ancient)
We prefer to think that this exquisite dessert is the first energy bar in recorded history, dating back to Moses persuasive years. By Luba Bar-Menachem.
'Damsons are a girl's best friend'
Three delightful (and intoxicating) recipes using this diminutive and versatile plum. By Laura Pope.
'Taste of Persia' Reviewed + A Feast in 4 Recipes
Naomi Duguid's trek through Persia and neighbouring countries, in search of great cuisine. Reviewed by Chris Lowry.
Bridging Nature: The Fusion of Cooking and Ecology
How a foraging chef unearths 'dynamic cuisine' in a garden made wildly — under a monumental city bridge. By Kevin Evilsizor.
The Morel of our Story
How the celebrated morel helped seed The Journal of Wild Culture. By Whitney Smith.
Simplest Chicken Mole Verde Recipe Ever! (Maybe)
An easy version of a classic Mexican dish — one of Oaxaca's 'seven moles' — with chicken. By Whitney Smith and Marie Flores Urtado.
Wild Culture Kitchen: Mole Amarillo
A Day of the Dead feast might include this classic Mexican dish. Roll up your sleeves! By James Cullingham.
The quick-quick-slow food movement
What's for dinner? Butternut squash soup with chilli and coconut, black kale and chickpea soup, coconut chicken curry, beer-braised pulled pork — and more. All these recipes need is you. By Laura Pope.
